Tapenade of Sun-dried Tomatoes, Olives and Basil & Penne with Wild Mushrooms and Creme Fraiche

Last night Colin made an extremely delicous starter of Tapenade of Sun-dried Tomatoes, Olives and Basil and a fabulous main course of Penne with Wild Mushrooms and Creme Fraiche.

Two thumbs up!

Penne with Wild Mushrooms and Creme Fraiche

Ingredients:

1 lb 2 oz (500 g) penne rigate
1 lb (450 g) mixed fresh mushrooms
½ oz (10 g) dried porcini mushrooms
9 fl oz (250 ml) crème fraîche
3 tablespoons warm milk
2 oz (50 g) butter
4 large shallots, peeled and finely chopped
2 tablespoons balsamic vinegar
¼ whole nutmeg, grated
Parmesan (to serve)
salt and pepper




Method:

Place the porcini in a bowl and pour the milk over the mushrooms and leave to soak for 30 minutes. Heat the butter in a frying pan, stir in the shallots and let them cook gently for 5 minutes. Strain the porcini into a sieve lined with kitchen paper, reserving the soaking liquid, and squeeze the porcini dry. Chop them finely and add to the pan, along with the fresh mushrooms and balsamic vinegar. Season with salt, pepper and nutmeg. Stir, then cook gently, uncovered, for 30-40 minutes, until all the liquid has evaporated.

About 15 minutes before the mushrooms are ready, put the pasta on to cook and 2 minutes before the pasta is cooked, mix the crème fraîche into the mushrooms with the soaking liquid, and warm through.

Drain the pasta in a colander, return it to the hot pan and quickly mix in the mushroom mixture, then place the pasta back on a gentle heat so it continues to cook for 1 more minute while it absorbs the sauce. Take it to the table in a hot serving bowl and hand the Parmesan round separately.

Tapenade of Sun-dried Tomatoes, Olives and Basil

Ingredients:

1 x 285 g jar sun-dried tomatoes, drained, but reserve the oil
6 oz (175 g) pitted black olives in brine, drained and rinsed
¾ oz (20 g) fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained (36 peppercorns)
2 fat cloves garlic, peeled
1 x 50 g tin anchovies including the oil
110 g capers, drained & pressed between double layers of kitchen paper
black pepper
crusty loaf


Method:

Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving. Serve with crusty bread.